food

Barley Crêpes with Cabbage and Sauce Pierre

SAUCE PIERRE

  • 1 3/4 cups (14 ounces) chilled unsalted butter, cut into 1-inch pieces, divided
  • 1/3 cup minced shallots (about 3 medium shallots)
  • 1 3/4 cups dry vermouth
  • 3/4 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper